All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.

2013-01-26

Saishin / cai xin / yu choy sum

Brassica parachinensis

Sometimes called “flowering cabbage,” the yu choy sum on store shelves often has yellow flowers in the center. Unlike cabbage, yu choy sum’s leaves (and stems) are tender, darker green, and are always cooked rather than eaten raw, as far as I know. As with many other Chinese vegetables, there seem to be endless variations of the name, including yu choy, choy sum and choy sim. No matter how it is called, this vegetable is known for excellent nutrition. Carotene, iron, potassium, calcium, Vitamins B and C, folic acid and niacin are the nutrients often mentioned for yu choy sum. What all these nutrients can bring is beautiful, radiant skin; they also reduce active oxygen and control cancer cell proliferation, increase immune strength, prevent colds, control high blood pressure, and strengthen bones, teeth and nails, and so on. While the nutritional data I’ve found is sketchy on details, let's just say it is a valuable vegetable full of health benefits.Yu choy sum's thick stems and large leaves both taste mild and cook fast. Stems stay relatively crispy when cooked and do not get soggy in soup. Among Chinese leafy greens introduced in Japan in the last decade or two, yu choy sum is probably the most adaptable for Japanese cooking, more so than chingensai baby bok choy. Yu choy sum is very similar to nanohana field mustardandkomatsuna.